Have I mentioned how happy I am to have added butter back into my diet? This recipe is a perfect illustration of that happiness. Remember to only use organic butter from grass-fed cows and check out this brief excerpt highlighting some of the reasons why I make that recommendation (Nina Planck, from her book, Real Food):
"Compared to industrial milk, dairy foods from grass fed cows contain more omega 3 fats and more vitamin A and more beta-carotene and other antioxidants. Butter and cream from grass fed cows are a rare source of the unique and beneficial fat CLA. According to the Journal of Dairy Science, the CLA in grass fed butterfat is 500 percent greater than the butterfat of cows eating a typical dairy ration, which usually contains grain, corn silage, and soybeans. CLA is a polyunsaturated omega 6 fat [which is not the same at other omega 6 fats, and acts more like an omega 3], CLA prevents heart disease (probably by reducing atherosclerosis), fights cancer, and builds lean muscle. CLA aids weight loss in several ways: by decreasing the amount of fat stores after eating, increasing the rate by which fat cells are broken down, and reducing the number of fat cells. Most studies of CLA and cancer have been conducted on animals, and more research is needed, but findings are encouraging. CLA Inhibits growth of human breast cancer cells in vitro. A Finnish team round that a women eating dairy from pastured animals had a lower risk of breast cancer than those eating industrial dairy".
2 slices bread, try Ezekial or French Meadow Bakery brands
1 egg, I recommend free-range or, even better, farm fresh, pasture eggs
1 tsp organic vanilla
1/2 tsp organic cinnamon (or more to taste)
A splash of milk (about 1 tbsp), try Organic Valley
A little real maple syrup (optional), Grade B is just fine, about 1 tbsp
A little butter (about 2 tbsp), organic and from grass-fed cows, try Kerry Gold or Organic Valley Pasture butter
Beat egg with milk, vanilla, and cinnamon. Dip bread slices into egg mixture. In the meantime, add 1 tbsp butter to a medium sized saute pan over medium heat and ensure the bottom is covered with butter when it melts. Add bread to pan and cook about 5 to 7 minutes per side. You may want to sprinkle with a little extra cinnamon when you first start cooking or at the end (I don't think you could ever use too much cinnamon).
Serve with remaining butter and a drizzle of maple syrup. YUM.
Comments: This is really fast to make, quick and easy preparation and so very good. Easy to double the recipe, but the current version makes one serving.